Keto Pecan Pie Bars

These keto pecan pie bars feature a thick and buttery shortbread base with a gooey, crunchy pecan caramel topping. They’re pure decadence and only 2 grams of net carbs!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 132kcal

Author Arman Liew

Ingredients

For the shortbread crust

1 cup coconut flour
3 tablespoon keto maple syrup See post for substitutions
1/3 cup coconut oil can substitute it for butter

For the gooey pecan topping

1/2 cup coconut oil
5 tablespoon keto maple syrup
2/3 cup allulose
1/4 teaspoon salt
2 cups pecans

Instructions

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, combine your coconut flour, syrup and coconut oil (or butter) and mix well, until crumbly but firm. Transfer to the lined baking pan and press into it. Bake for 10-12 minutes, until golden.
While the shortbread is baking, prepare your pecan topping.
In a small saucepan, on medium heat, heat up the syrup, coconut oil, allulose, and salt. Once the granulated sweetener has become liquid and the mixture begins to bubble, add the pecans and continue cooking for one minute, before removing the from heat.
Remove the shortbread from the oven and top with the pecan caramel mixture, and spread out to cover the entire shortbread. Bake for an extra 5 minutes, until the topping just begins to bubble- Do not overbake or it will dry out.
Remove the pecan pie bars from the oven and allow to cool completely. Once cool, refrigerate for an hour, to firm up. Slice into bars.

Notes

TO STORE: Place the leftover bars in an airtight container in the refrigerator for up to two weeks.

TO FREEZE: Wrap the leftover bars in parchment paper, then place them in a freezer-safe container and freeze them for up to six months. Let the bars thaw in the fridge overnight.

Nutrition